Classic 70's Curry by david copeland

Updated: Apr 26, 2019

Anyone who grew up in the UK and is older than 25 I imagine will remember this type of curry. It's tastes like the kind of curry we used to get at school, or the type of curry sauce you'd get served on chips after a night out. However, this one is a little less dirty. In fact it's pretty simple and despite reminding me of slightly less nourishing days (chicken kievs, pop tarts and viennetta). This really is a keeper. I even think if I snuck this into a foil dish I could persuade my father that it is from the local chinese takeaway (and yes, that would be a selling point to him). My friend's Dad had written this recipe, and we thought we'd give it a bash and adapt it a little. We made it with my organic chicken bone broth and I'm utterly sold. Riddicks. Credit to Poppop David Copeland.

Serves: 2-3 People

Time: 45 Minutes

Ingredients

* indicates optional ingredients

CURRY PASTE

plash of fat, coconut oil, chicken schmaltz or beef tallow ideally, if not a good rapeseed oil would work

Heat the fat in a large saucepan on a medium heat and add the chicken, stir regularly until it's lightly browned on all sides, should take a couple of minutes. Remove from the pan and place back on the heat.

Add the onion to the fat and cook slowly on a low heat until onions are translucent and have begun to soften.

Stir cover and simmer for 25 minutes.In the meantime cook some basmati rice and when it's 5 minutes from being ready add the prawns to the curry stirring regularly, turn up the heat a little and once the prawns have turned pink it's ready to serve. Ah-maze.